How To Make Mulligan Stew
Loaded with a vibrant combination of veggies, this mulligan stew offers a hearty slow-cooked dish, made with beef stew meat and dried herbs.
- Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil.
Reduce heat; cover and simmer for 2 hours until meat is tender.
Add carrots, potatoes, celery, and onion; cover and simmer for 40 minutes. Add corn, beans, and peas; cover and simmer for 15 minutes longer or until vegetables are tender.
- Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.
Serve and enjoy.
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